Ratatouille Pie

Ingredients

2 tablespoons seasoned bread crumbs dry
2 tablespoons fat-free parmesan cheese
1 onion in
1 green bell pepper
1 clove garlic
1 teaspoon olive oil
1 cup tomato sauce italian style
1/2 teaspoon oregano
1/8 teaspoon pepper
1 slice container breaded eggplant see recipe
2 ounces pitted black olives

Instructions

Generously spray or 'butter' a 9-in. pie plate. Coat sides and bottom with bread crumbs, leaving any extra crumbs on bottom of plate. Set aside.

Place zucchini in 1-qt. casserole; cover. Microwave at High 2 to 4 minutes, or until tender-crisp, stirring 1 or 2 times. Drain. Layer zucchini in pie plate along sides and bottom. (Layers will overlap). Sprinkle with Parmesan cheese. Set aside.

In medium bowl combine onion, green pepper, garlic and olive oil; cover. Microwave at High 3 to 5 minutes, or until vegetables are tender. Drain.

Stir in tomato sauce, oregano and pepper. Spoon over zucchini. Top with frozen eggplant slices. Microwave at High 7 to 12 minutes, or until hot, rotating plate 1 or 2 times. Let stand 2 minutes.

Garnish with sliced black olives, if desired.

TOMATO SAUCE: use 1 can (8 oz.) tomato sauce plus 1/4 teaspoon sugar, 1/8 teaspoon dried basil leaves and 1/8 teaspoon onion powder Adapted from Litton Vol 11: Microwave cooking from freezer (1982). Posted on Eat-lf by 'Kitchen PATh' on 21 Jun 97. McServing 187 cals (29% fat) 6.3 g fat